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One criticism, if you don't mind, is your mix doesn't look quite compleat. Can the dough pass the window pane test after mixing? Would help with crumb. Not that yours doesn't look great, it does, but it could open it up a little

I need one of those for the white anchovy fillets a friend gave me. That and some Kerrygold butter - yum.

OK - I had to settle for a garlic Italian baguette thing, but it's fresh baked today and this is an awesome treat. Italian white anchovy fillets packed in oil and vinegar with some herbs - really delicious with a tall glass of Dogfish Head 60 minute IPA.

I was shopping on my lunch hour . . . and I was hungry -so. I bought a garlic/rosemary pizza dough and cut it in half. I made a tomato sauce from scratch for one pie and a white sauce of olive oil, butter, grated parm and a few drops of truffle oil. Now I have wild boar sausage, shaved shallot, thin sliced kalamata olives, thin sliced crimini, shin red peppers, thin everything.

Pizza #2 - a little more contemporary - sauce made from fresh pealed Romas, garlic some red pepper, and some basil and dry oregano + peperonchini salt to taste and a dash of truffle oil. It's good and I topped this one with sliced wild boar sausage,crimini, some shrooms, and a little shaved red pepper and q sprinkling of basil at the end